Edible particulate adhesive

ABSTRACT

The present invention provides an edible adhesive that is suitable for affixing edible particulates to foods; and adhesive coated foods having an enhanced appearance, and improved nutritional and organoleptic properties.

FIELD OF THE INVENTION

[0001] The present invention relates to edible particulate adhesives andto particulate-coated foods.

BACKGROUND OF THE INVENTION

[0002] In the manufacture of various types of foods, particularlyready-to-bake or ready-to-microwave fried foods and the like, it isconventional to add particulates, such as spices, after the product hasalready been formed. In the case of food products cooked in fat or oil,this is typically done by dusting the product with the particulate, theresidual fat or oil acting as an adhesive that binds the particulate tothe product. In other cases, the particulate may be added by applying afat, or oil coating, containing the particulate, to the already-formedproduct.

[0003] Although particulates such as vitamins and spices can easily beincorporated into mixes used to prepare foods, methods of applyingparticulates to solid foods, such as French fries and potato chips, aregenerally limited to surface applications. While solid foods can besurface coated, these foods typically have a limited surface area incomparison to their volume, and particulates may be lost duringsubsequent stages of processing.

[0004] In addition to the challenges associated with applyingparticulates to solid foods, changes in food formulations have resultedin the need for an edible adhesive having an increased load carryingcapacity and cohesiveness, and decreased drying time. For example, as aresult of dietary concerns, trigylceride based fats and oils that wereused in and on foods have been replaced with partially digestible ornon-digestible fats, such as polyol polyesters. While partiallydigestible or non-digestible fats can be used to reduce the digestibleoil and fat levels of foods, partially digestible or non-digestible fatsare also known to reduce the absorption of lipophilic micronutrients,such as fat-soluble vitamins. See: The Effect of Nonabsorbable Lipids onthe Intestinal Absorption of Lipophiles, by Jandacek, R. J., Drug Met.Rev. 13, 695-714, (1982) and Evaluation of the Potential for Olestra toAffect the Availability of Dietary Phytochemicals, by Cooper, D. A. etal. J. Nutr. 127, 1699S-1709S, (1997). As a result, in addition toseasonings, foods that incorporate partially digestible ornon-digestible fats typically require vitamin fortification.Unfortunately, known adhesives cannot carry the significant particulateload of vitamins and spices that is required for these applications, norcan they provide the adhesive properties and rapid drying that isdesired.

[0005] In addition to having the desired adhesiveness, load carrying,and drying properties, it is desirable that a particulate adhesiveimpart no extraneous tastes, texture, odors, or undesirable visualeffects; only a minimal caloric load; and require no additionalprocessing steps. At present no suitable adhesive has been found.

SUMMARY OF THE INVENTION

[0006] Applicant's invention relates to an edible particulate adhesivecomprising:

[0007] a.) from about 18% to about 71%, by weight, modified starch;

[0008] b.) from about 27% to about 80%, by weight, maltodextrin;

[0009] c.) from about 0.01% to about 7%, by weight, of an ediblesurfactant;

[0010] d.) from about 0.02% to about 2.5%, by weight, polysaccharide;and

[0011] e.) a solvent;

[0012] said edible adhesive having a cohesiveness from about 215 g/s toabout 700 g/s and a viscosity of not more than about 800 cps.

DETAILED DESCRIPTION OF THE INVENTION Definitions

[0013] As used herein, the terms “edible particulate adhesive” and“edible adhesive” are synonymous.

[0014] As used herein, the term “adhesive component mix” refers to a mixof materials that does not include added solvent; but, when combinedwith added solvent, forms Applicant's edible adhesive.

[0015] As used herein, the term “particulate” includes but is notlimited to flavorings, seasonings, condiments, colorants, odorants,confections, vitamins, minerals, nutritive supplements, decorativetoppings or mixtures thereof.

[0016] As used herein, the term “organoleptic properties” includes theflavor display, texture, and sound of a food that are experienced by theeater of said food when said food is eaten.

[0017] For purposes of this invention “% by weight” is defined as theweight of a component of Applicant's adhesive, other than added solvent,divided by the sum of the weights of all components of Applicant'sadhesive except any added solvent.

[0018] All percentages and ratios are calculated by weight unlessotherwise indicated.

[0019] For purposes of this invention “adhesive weight percent basis” isdefined as the weight of a particulate divided by the weight of thefinished adhesive to which the particulate will be added.

[0020] As used herein the articles a and an when used in a claim, forexample, “a particulate” or “an ionic surfactant” is understood to meanat least one of the components that are claimed or described.

[0021] Publications, patents, and patent applications are referred tothroughout this disclosure. All references cited herein are herebyincorporated by reference.

[0022] All component or composition levels are in reference to theactive level of that component or composition, and are exclusive ofimpurities, for example, residual solvents or by-products, which may bepresent in commercially available sources.

[0023] Edible Particulate Adhesive

[0024] Applicant's invention is an edible particulate adhesivecomprising modified starch, maltodextrin, a surfactant, apolysaccharide, added solvent, and, optionally, one or moreparticulates. An adhesive component mix, comprising all the componentsof Applicant's edible adhesive except added solvent, said componentsbeing present in the same weight percentages as disclosed forApplicant's edible adhesive, is also provided.

[0025] Applicant's adhesive has the advantages of being easy to prepareand easy to apply. The adhesive can be applied without heating ordilution, and it is sprayable at ambient temperatures, including, forexample, 23° C. When applied to a food, Applicant's adhesive driesquickly, without the need for further drying processes, to form anessentially invisible, low calorie, odorless and colorless film. Anadditional advantage of Applicant's adhesive is the adhesive's abilityto adhere particulates to oily substrates.

[0026] Desirable particulates that can be carried by and adhered tofoods by Applicant's adhesive include, but are not limited to,particulates such as herbs, spices, seasonings, seeds, vitamins andminerals. Preferable particulates have a particle size of less thanabout 650 microns—the edible particulate adhesive can carry at leastabout 15% w/w of such particulate materials.

[0027] Modified Starch

[0028] Starches are polymers of glucosyl units and the predominant foodreserve found in plants. Commercial starches are obtained from cerealgrain seeds; particularly from corn, waxy corn, high amylose corn,wheat, and rice; and from tubers and roots such as potatoes, sweetpotatoes, and tapioca.

[0029] Modified starches are starches that have been chemically modifiedto enhance or optimize characteristics including solubility, pasteviscosity, clarity, and strength. Applicant's invention comprises amodified starch. For purposes of this invention maltodextrin is notconsidered a modified starch.

[0030] Embodiments of Applicant's edible particulate adhesive comprisefrom about 18% to about 71% modified starch. Other embodiments ofApplicant's edible particulate adhesive comprise from about 18% to about59% modified starch. Still other embodiments of Applicant's edibleparticulate adhesive comprise from about 21% to about 50% modifiedstarch. Certain embodiments of Applicant's invention comprise a highamylopectin containing, cold-water soluble, modified starch. Examples ofsuitable modified starches include, but are not limited to, N-Tack andPurity Gum 59, which are supplied by National Starch and ChemicalCompany of Bridgewater, N.J. U.S.A.

[0031] Maltodextrin

[0032] Maltodextrins having dextrose equivalences from about 4 to about20 may be used in the present invention. Suitable maltodextrins include,but are not limited to, Maltrin 40, Maltrin 100, Maltrin 150 and Maltrin200, which are supplied by Grain Processing Corporation of Muscatine,Iowa U.S.A.

[0033] Embodiments of Applicant's edible particulate adhesive comprisefrom about 27% to about 80% maltodextrin. Other embodiments ofApplicant's edible particulate adhesive comprise from about 27% to about65% maltodextrin. Still other embodiments of Applicant's edibleparticulate adhesive comprise from about 36% to about 58% maltodextrin.

[0034] Edible Surfactant

[0035] Embodiments of Applicant's edible particulate adhesive comprisefrom about 0.01% to about 7% by weight of a suitable surfactant. Otherembodiments of Applicant's edible particulate adhesive comprise fromabout 0.2% to about 5.3% of a suitable surfactant. Still otherembodiments of Applicant's edible particulate adhesive comprise fromabout 1% to about 4.5% of a suitable surfactant.

[0036] The preferred suitable surfactants are nonionic surfactantshaving a HLB of 4.7 to 18.0. Examples of suitable surfactants include,but are not limited to, sorbitan monostearate, which is marketed underthe trade name Span 60; sorbitan tristearate which is marketed under thetrade name Span 65; POE(20) sorbitan mono stearate which is marketedunder the trade name Tween 60; POE(20) sorbitan tristearate which ismarketed under the trade name Tween 65; POE(20) sorbitan monooleatewhich is marketed under the trade name Tween 80; polyoxyethylene (20)monolaurate which is marketed under the trade name Tween 20;polyoxyethylene (8) stearate which is marketed under the trade name Myrj45; and polyoxyethylene (40) stearate which is marketed under the tradename Myrj 52; all of which are sold by ICI Surfactants of Wilmington,Del. U.S.A. Additional examples of suitable surfactants include acidesters of monoglycerides, which are marketed under the trade namePanodan by Danisco Ingredients of New Century, Kans. U.S.A., andglycerol esters, which are marketed under the trade names Caprol PGE 860and Caprol 3 GO by Abitec Corp. of Janesville, Wis. U.S.A.

[0037] Polysaccharide

[0038] Embodiments of Applicant's edible particulate adhesive comprisefrom about 0.02% to about 2.5% of a suitable polysaccharide. Otherembodiments of Applicant's edible particulate adhesive comprise fromabout 0.1% to about 2.2% of a suitable polysaccharide. Still otherembodiments of Applicant's edible particulate adhesive comprise fromabout 0.2% to about 1.6% of a suitable polysaccharide.

[0039] Suitable polysaccharides include, but are not limited to ediblegrades of: carboxymethyl cellulose, methyl cellulose, ethyl cellulose,guar gum, locust bean gum, xanthan gum, carrageenans, gellan, konjacflour, sodium alginates, pectin, gum, and mixtures thereof. Examples ofsuitable polysaccharides include carrageenan which is sold under thetrade name Vegi Film by TIC Gums Inc. of Belcamp, Md. U.S.A. and gellanwhich is sold under the trade name Kelcogel F by Kelco Biopolymers ofSan Diego, U.S.A.

[0040] Solvent

[0041] Applicant's edible particulate adhesive comprises, sufficientquantities of one or more edible solvents to result in a cohesiveness,as measured using Applicant's Cohesiveness Test Protocol, of from about215 g/s to about 700 g/s. Other embodiments of Applicant's adhesivecomposition comprise sufficient quantities of one or more solvents toresult in a cohesiveness, as measured using said Cohesiveness TestProtocol, of from about 300 g/s to about 650 g/s. Still otherembodiments of Applicant's edible particulate adhesive comprisesufficient quantities of one or more solvents to result in acohesiveness, as measured using said Cohesiveness Test Protocol, of fromabout 350 g/s to about 500 g/s.

[0042] In addition to being present in sufficient quantities to providethe desired cohesive properties, said solvent is present in sufficientquantities to result in an adhesive viscosity, as measured usingApplicant's Viscosity Test Protocol, of not more than about 800 cps.Other embodiments of Applicant's edible particulate adhesive comprisesufficient quantities of one or more solvents to result in an adhesiveviscosity, as measured using said Viscosity Test Protocol, of not morethan about 650 cps. Still other embodiments of Applicant's edibleparticulate adhesive comprise sufficient quantities of one or moresolvents to result in an adhesive viscosity, as measured using saidViscosity Test Protocol, of not more than about 550 cps.

[0043] Optional Ingredients

[0044] Optional ingredients include, but are not limited to, acidulants,sweeteners, preservatives and colorants. Acidulants can be used asantimicrobial agents. Suitable acidulants include citric acid andanhydrous citric acid. Conventional preservatives may be used. Suitablepreservatives include, but not are limited to, potassium sorbate, sorbicacid, benzoic acid and propionic acids or their salts, and alkyl estersof p-hydroxy-benzoic acid, also known as parabens. Edible colorants canbe added where desired. Where desired, sweeteners including, but notlimited to, sorbitol, and other sugars may be added to the edibleparticulate adhesive.

[0045] Preparation Of Edible Particulate Adhesive

[0046] When preparing the adhesive of the present invention, the abilityof the selected solvent to provide a viscosity and cohesiveness suitablefor application and to dissolve the ingredients must be balanced againsta food substrate's undesirable tendency to absorb solvent. Applicant'sedible particulate adhesive can be prepared by slowly combining amodified starch and a maltodextrin with the proper quantity of one ormore solvents while stirring or mixing. Next, a surfactant is combinedwith the solution while mixing or stirring. After the surfactant isadded, the solution is stirred or mixed for about 10 minutes. Then, apolysaccharide is added to the solution and the resulting solution ismixed thoroughly. The resulting solution is then heated to about 80° C.and maintained at about 80° C. until the polysaccharides dissolve. Thesolution is then cooled to about ambient temperature. Next, a sufficientamount of solvent is added to the solution to compensate for any solventlost during heating. The amount of added solvent will depend on factorssuch as the elevation at which the edible particulate adhesive isprepared and the difficulty of dissolving the polysaccharides. Finally,if desired, particulate matter can be added to the solution withstirring or mixing. The solution so formed can then be used to adhereparticulate matter to foods.

[0047] In an alternative embodiment, Applicant's adhesive mix can becombined with a solvent, whose temperature is at or about 80° C., toproduce Applicant's edible adhesive. Preferably the combined mix andsolvent are maintained at about 80° C. and mixed or stirred until saidmix dissolves in said solvent.

[0048] Methods of Application

[0049] Applicant's edible particulate adhesive can be applied to foodsby methods including, but not limited to, spraying, brushing, dipping orladling; the particular method used depends upon the food substrate. Aparticulate can be combined with Applicant's edible particulateadhesive, and then the mixture can be applied to a food, or the edibleparticulate adhesive can be applied to the food and then a particulatecan be applied, by methods including but not limited to dusting,sprinkling or enrobing. Multiple coats of edible particulate adhesiveand particulate may be applied if desired. Detailed methods for applyingedible adhesives and adhering particulates to foods are disclosed inU.S. Pat. Nos. 5,964,146; 5,798,132; and 3,527,646 which are herebyincorporated by reference. A particular advantage of the edibleparticulate adhesive is that it is sprayable at ambient temperatures,including, for example, 23° C. Thus, Applicant's edible particulateadhesive can be sprayed onto a food substrate using conventional sprayequipment that creates an atomizing air spray, and is approved for usein food preparation, such as an automatic spray gun model 460 from BinksManufacturing Company, Franklin Park Ill. Preferably, Applicant's edibleparticulate adhesive is applied to foods having a surface temperaturethat is greater than 23° C., most preferably Applicant's edibleparticulate adhesive is applied to foods having a surface temperaturethat is greater than 93° C.

[0050] Generally, after Applicant's edible particulate adhesive isapplied, no additional drying step is required to dry the adhesive andthereby adhere the particular matter to the coated food. However, whenthe food substrate is at ambient temperature prior to applying theedible particulate adhesive, a subsequent drying step is often preferredto achieve desired organoleptic properties, such as crispness. Goodresults can be obtained by drying the coated food in a conventional ovenat about 40° C. for about 1-2 hours.

[0051] Particulate And Carrier Coated Foods

[0052] The present invention also relates to foods, including, forexample, French fries, chips, pretzels, snack mixes, nuts, cereals,crackers and popcorn, that have been coated with Applicant's edibleparticulate adhesive or with Applicant's edible particulate adhesive anda particulate. When Applicant's adhesive has been employed to adhereparticulates to a food, said foods can have lower processing costs,enhanced organoleptic properties, an enhanced appearance, and animproved nutritional profile.

[0053] The amount of the edible particulate adhesive applied to a fooddepends upon the food, the method of application, and the type andamount of particulate being adhered to the food. Typically, the amountof edible particulate adhesive and particulate applied to the food,before evaporation of the solvent, is up to about 5%, preferably up toabout 3%, more preferably up to about 1.5%, of the weight of the coatedfood.

[0054] Analytical Test Methods

[0055] Cohesiveness Test Protocol

[0056] The textural value of an edible adhesive solution is theparameter that is used to define the cohesiveness of the edibleadhesive. Textural values are measured using a TA-XT2 Texture Analyzer(Version 05.16 equipped with 25-1 load cell, Texture Technologies Corp.,Scarsdale, N.Y.). The Texture Analyzer is linked to a standard personalcomputer (e.g. IBM 433DX) that records the generated data via a softwareprogram called XTRA Dimension (Version 3.7H, Texture Technologies Corp.,Scarsdale, N.Y.). The Texture Analyzer is configured with a circulardisc, and steel plate probe (50mm diameter, 20mm thickness) that isfastened vertically to the main arm of the Texture Analyzer.

[0057] 1.) Procedure for Set-up and Calibration of Texture Analyzer

[0058] a.) Set-up the Texture Analyzer as follows: (i) Mode: MeasureForce in Compression (ii) Option: Adhesive Test (iii) Force Units: Grams(iv) Time Units: Seconds (v) Distance Format: mm (vi) Pre-Test Speed: 2.0 mm/s (vii) Probe Test Speed:  1.0 mm/s (viii) Post-Test Speed:  1.0mm/s (ix) Distance:  20.0 mm (x) Force: 500.0 g (xi) Time:  2.0 s (xii)Trigger Type: Auto (xiii) Trigger Force:   10 g

[0059] b.) Setup the texture method as follows: (i) Graph Type: Forcevs. Time (ii) Auto-Scaling Off (iii) Force Scaling Max.: 10,000 g (iv)Force Scaling Min.: −1,000 g (v) Peak Confirmation: Off (vi) ForceThreshold:    20 grams (vii) File Type: LOTUS 1-2-3 (viii) Display andExport: Plotted Points (ix) Acquisition Rate:   200 pps (x) Force Units:Grams (xi) Contact Area:  1.00 mm² (xii) Contact Force:   5.0 g

[0060] c.) Calibrate the force scale by placing a 5 kg weight on thecalibration platform and press the “calibrate” button on the TextureAnalyzer keypad.

[0061] d.) Ensure that the probe's starting distance is 30 mm from thebase plate and that the bottom surface of the probe is parallel to thesurface on the base plate.

[0062] 2.) Procedure for Sample Measurements

[0063] Six (6) samples from the same batch of liquid adhesive are testedin the manner detailed below. The textural analysis for each sampleshould be completed within 1-2 minutes after Step (b) below.

[0064] a.) Equilibrate the liquid adhesive to 25 C for 1 hour prior tobeginning the textural analysis.

[0065] b.) Uniformly spread 2.0 ml of the adhesive solution on thecenter of the base plate so that when the probe is in contact with thebase plate, the probe is uniformly in contact with the liquid adhesive.

[0066] c.) Initiate the compression test.

[0067] d.) Save the resulting Force (grams) vs. Time (sec.) plot forlater analysis.

[0068] 3.) Data Analysis

[0069] a.) The following is obtained form each sample's “Force vs. Time”plot:

[0070] (i) Peak force in grams

[0071] (ii) Area (gram/sec.) under the curve up to the peak force

[0072] (iii) Area (gram/sec.) under the curve after the peak force

[0073] b.) After obtaining the data required by Step 3(a) above, the sixvalues for the area under the curve after the peak force are averaged.

[0074] c.) For the purposes of the present invention, the average valuefor the area under the curve, after the peak force, is designated as thecohesiveness value for the liquid adhesive.

[0075] Viscosity Test Protocol

[0076] The viscosity of the liquid adhesive solution is measured using aContrave Rheomat (Version 108, Rheometric Scientific Inc. N.J.) equippedwith measuring probe #2. In order to generate an adhesive viscosityvalue, three (3) samples from the same batch of edible adhesive aretested.

[0077] 1.) Calibrate the Rheomat using standard viscosity oils rangingfrom 100 to 600 cps.

[0078] 2.) Equilibrate the liquid edible adhesive solution at 25° C. for1 hour prior to beginning the viscosity analysis.

[0079] 3.) Transfer a 100 ml sample of the liquid edible adhesivesolution to the Rheomat cup and immerse the spindle (probe #2) to themark on the spindle.

[0080] 4.) Adjust the rotation speed to obtain an actual measurementwithin the viscosity range of 100-1000 cps.

[0081] 5.) For purposes of the present invention, the average of theviscosity values for the three samples is the adhesive's viscosityvalue.

[0082] Particle Adhesion Measurement Protocol

[0083] 1.) Suspend 10% by weight of 350 micron stabilized vitaminparticulates (supplied by Wright Nutrition, Inc. of Crowley, La. U.S.A.)in the edible adhesive.

[0084] 2.) Next, uniformly spray the adhesive at the rate of one percentby weight, on to chips having a temperature of 23° C.

[0085] 3.) Then, using a microscope, count the number of vitaminparticulates per square centimeter of chip and mark the area counted.

[0086] 4.) Freeze the chips at −40° C. for 20 minutes.

[0087] 5.) Then place the chips in a coating pan and rotate the chips at24 rpm for 2 minutes.

[0088] 6.) At the end of the rotation period, the number of particulatesretained on the designated chip area are counted as per #3 above andpercent retention is calculated.

EXAMPLES

[0089] The following are specific embodiments of the present invention.These examples are illustrative of the invention and are not to beconstrued to limit the invention in any way.

Example 1

[0090] An edible particulate adhesive having the following formulationis prepared as follows: Ingredient wt/wt % N-Tack 10.00 Purity Gum 595.00 Maltodextrin 150 45.00 Tween 80 2.10 Vegi Film 0.35 Water 37.55

[0091] 1. The water is placed into a container.

[0092] 2. The N-Tack, Purity Gum 59 and Maltodextrin 150 are slowlyadded to the water with constant stirring until the solution isaggregate free and essentially clear.

[0093] 3. Next, the Tween 80 is added to the N-Tack, Maltodextrin 150and water mixture and the resulting mixture is mixed for 10 minutes.

[0094] 4. Then, the Vegi Film is added to the mixture with stirring.

[0095] 5. After the Vegi Film is added to the mixture, the resultingmixture is heated to about 80° C. to dissolve the Vegi Film.

[0096] 6. After the Vegi Film dissolves, the mixture is cooled toambient temperature.

[0097] 7. Next, sufficient water is added to the mixture to compensatefor water loss due to evaporation during heating.

[0098] The resulting edible adhesive is essentially fat and oil free,colorless, odorless and sprayable at ambient temperature. When analyzedaccording to Applicant's Cohesiveness and Viscosity Test Protocols, theadhesive is found to have a cohesiveness of 421 g/s and an adhesiveviscosity of 620 cps.

Application

[0099] Corn chips are heated in an oven set at 100° C. for about 30minutes. The chips are removed from the oven, control chips are setaside and receive no further treatment. The edible particulate adhesiveis sprayed on the remaining chips, and the seasoning is dusted on thechips. Next the edible particulate adhesive is again sprayed onto asample of the seasoning coated corn chips. The chips that receive onecoat of edible particulate adhesive and two coats of the edibleparticulate adhesive are as crisp as the control chips. The seasoningadheres slightly more securely to the chips that receive the secondspray coat of edible particulate adhesive.

Example 2

[0100] An edible particulate adhesive having the following formulationis prepared as follows: Ingredient wt/wt % N-Tack 12.50 Maltodextrin 15038.00 Caprol PGE 860 0.40 Caprol 3GO 0.40 Vegi Film 0.35 Water 48.35

[0101] 1. The water is placed into a container.

[0102] 2. The N-Tack and Maltodextrin 150 are slowly added to the waterwith constant stirring until the solution is aggregate free andessentially clear.

[0103] 3. Next, the Caprol PGE 860 and Caprol 3GO are added to theN-Tack, Maltodextrin 150 and water mixture and the resulting mixture ismixed for 10 minutes.

[0104] 4. Then, the Vegi Film is added to the mixture with stirring.

[0105] 5. After the Vegi Film is added to the mixture, the resultingmixture is heated to about 80° C. to dissolve the Vegi Film.

[0106] 6. After the Vegi Film dissolves, the mixture is cooled toambient temperature.

[0107] 7. Then, sufficient water is added to the mixture to compensatefor water loss due to evaporation during heating.

[0108] The resulting edible adhesive is essentially fat and oil free,colorless, odorless and sprayable at ambient temperature. When analyzedaccording to Applicant's Cohesiveness and Viscosity Test Protocols, theadhesive is found to have a cohesiveness of 330 g/s and an adhesiveviscosity of 160 cps.

Application

[0109] The edible particulate is loaded into a hand held sprayer fromPreval Spray Gun from Precision Valve Corporation Yonkers, N.Y. and thespray is applied at 23° C., to 275 g of low fat baked Tostitos™ cornchips from Frito-Lay™ . The edible particulate adhesive is not heatedprior to or during application. Next, the chips are dusted with powderedSpicy Salsa Naturala from McCormick & Company, Baltimore, Md. USA. Asecond coat of edible particulate adhesive is then sprayed onto aportion of the corn chips. The corn chips are dried at about 40° C. for1-2 hours. The resulting seasoning coated chips, with and without thesecond coat of edible particulate adhesive, are crisp, salsa flavored,and have a slight, visually pleasing sheen that is not tacky and whichdoes not agglomerate.

Example 3

[0110] An edible particulate adhesive having the following formulationis prepared as follows: Ingredient wt/wt % N-Tack 20.00 Maltodextrin 15033.00 Tween 80 1.90 Vegi Film 0.25 Water 44.85

[0111] 1. The water is placed into a container.

[0112] 2. The N-Tack and Maltodextrin 150 are slowly added to the waterwith constant stirring until the solution is aggregate free andessentially clear.

[0113] 3. Next, the Tween 80 is added to the N-Tack, Maltodextrin 150and water mixture and the resulting mixture is mixed for 10 minutes.

[0114] 4. Then, the Vegi Film is added to the mixture with stirring.

[0115] 5. After the Vegi Film is added to the mixture, the resultingmixture is heated to about 80° C. to dissolve the Vegi Film.

[0116] 6. After the Vegi Film dissolved, the mixture is cooled toambient temperature.

[0117] 7. Next, sufficient water is added to the mixture to compensatefor water loss due to evaporation during heating.

[0118] The resulting edible adhesive is essentially fat and oil free,colorless, odorless and sprayable at ambient temperature. When analyzedaccording to Applicant's Cohesiveness and Viscosity Test Protocols, theadhesive is found to have a cohesiveness of 330 g/s and an adhesiveviscosity of 415 cps.

Application

[0119] Corn chips are heated in an oven set at 160° C. for about 10minutes. The chips are removed from the oven, control chips are setaside and receive no further treatment. The edible particulate adhesiveis sprayed on the remaining chips, and the chips are dusted withseasoning. Next the edible particulate adhesive is again sprayed onto asample of the seasoning coated corn chips. The chips that receive onecoat of edible particulate adhesive and two coats of the edibleparticulate adhesive are as crisp as the control chips. The seasoningadheres slightly more securely to the chips that receive the secondspray coat of edible particulate adhesive.

Example 4

[0120] An edible particulate adhesive having the following formulationis prepared as follows: Ingredient wt/wt % N-Tack 20.00 Purity Gum 593.50 Maltodextrin 150 20.00 Tween 80 2.10 Vegi Film 0.25 Water 54.15

[0121] 1. The water is placed into a container.

[0122] 2. The N-Tack, Purity Gum 59 and Maltodextrin 150 are slowlyadded to the water with constant stirring until the solution isaggregate free and essentially clear.

[0123] 3. Next, the Tween 80 is added to the N-Tack, Maltodextrin 150and water mixture and the resulting mixture is mixed for 10 minutes.

[0124] 4. Then, the Vegi Film is added to the mixture with stirring.

[0125] 5. After the Vegi Film is added to the mixture, the resultingmixture is heated to about 80° C. to dissolve the Vegi Film.

[0126] 6. After the Vegi Film dissolves, the mixture is cooled toambient temperature.

[0127] 7. Next, sufficient water is added to the mixture to compensatefor water loss due to evaporation during heating.

[0128] The resulting edible adhesive is essentially fat and oil free,colorless, odorless and sprayable at ambient temperature. When analyzedaccording to Applicant's Cohesiveness and Viscosity Test Protocols, theadhesive is found to have a cohesiveness of 415 g/s and an adhesiveviscosity of 285 cps.

Application

[0129] Corn chips are heated in an oven at 100° C. for 30 minutes. Thechips are removed from the oven. 10% by weight of Super Coat™microencapsulated ferrous fumarate from Wright Nutrition, La., U.S.A. iscombined with the edible particulate adhesive. The adhesive andparticulate mixture is sprayed onto the hot corn chip as soon as theyare removed from the oven at 1% by weight of chips. No further drying isnecessary. The resulting mineral fortified chips are crisp andcomparable in bite to untreated corn chips. When analyzed according toApplicant's Particle Adhesion Measurement Protocol, the percentparticulate retention is found to be 95%.

Example 5

[0130] An edible particulate adhesive having the following formulationis prepared as follows: Ingredient wt/wt % N-Tack 15.00 Purity Gum 596.50 Maltodextrin 150 33.00 Caprol PGE 860 0.40 Caprol 3GO 0.40 VegiFilm 0.35 Water 44.35

[0131] 1. The water is placed into a container.

[0132] 2. The N-Tack, Purity Gum and Maltodextrin 150 are slowly addedto the water with constant stirring until the solution is aggregate freeand essentially clear.

[0133] 3. Next, the Caprol PGE 860 and Caprol 3GO are added to theN-Tack, Maltodextrin 150 and water mixture and the resulting mixture ismixed for 10 minutes.

[0134] 4. Then, the Vegi Film is added to the mixture with stirring.

[0135] 5. After the Vegi Film is added to the mixture, the resultingmixture is heated to about 80° C. to dissolve the Vegi Film.

[0136] 6. After the Vegi Film dissolves, the mixture is cooled toambient temperature.

[0137] 7. Next, sufficient water is added to the mixture to compensatefor water loss due to evaporation during heating.

[0138] The resulting edible adhesive is essentially fat and oil free,colorless, odorless and sprayable at ambient temperature. When analyzedaccording to Applicant's Cohesiveness and Viscosity Test Protocols, theadhesive is found to have a cohesiveness of 404 g/s and an adhesiveviscosity of 435 cps.

What is claimed:
 1. An edible adhesive comprising; a.) from about 18% toabout 71%, by weight, modified starch; b.) from about 27% to about 80%,by weight, maltodextrin; c.) from about 0.01% to about 7%, by weight,surfactant; d.) from about 0.02% to about 2.5%, by weight,polysaccharide; and e.) a solvent; said edible adhesive having acohesiveness from about 215 g/s to about 700 g/s and a viscosity of notmore than about 800 cps.
 2. The edible adhesive of claim 1 having acohesiveness of from about 300 g/s to about 650 g/s.
 3. The edibleadhesive of claim 2 having a cohesiveness of from about 350 g/s to about500 g/s.
 4. The edible adhesive of claim 3 having a viscosity of notmore than about 550 cps.
 5. The edible adhesive of claim 1 having aviscosity of not more than about 650 cps.
 6. The edible adhesive ofclaim 5 having a viscosity of not more than about 550 cps.
 7. The edibleadhesive of claim 1 comprising from about 18% to about 59%, by weight,modified starch.
 8. The edible adhesive of claim 7 comprising from about21% to about 50%, by weight, modified starch.
 9. The edible adhesive ofclaim 1 comprising from about 27% to about 65%, by weight, maltodextrin.10. The edible adhesive of claim 9 comprising from about 36% to about58%, by weight, maltodextrin.
 11. The edible adhesive of claim 1comprising from about 0.2% to about 5.3%, by weight, surfactant.
 12. Theedible adhesive of claim 11 comprising from about 1% to about 4.5%, byweight, surfactant.
 13. The edible adhesive of claim 1 comprising fromabout 0.1% to about 2.2%, by weight, polysaccharide.
 14. The edibleadhesive of claim 13 comprising from about 0.2% to about 1.6%, byweight, polysaccharide.
 15. The edible adhesive of claim 1 comprising;a.) from about 18% to about 59%, by weight, modified starch; b.) fromabout 27% to about 65%, by weight, maltodextrin; c.) from about 0.2% toabout 5.3%, by weight, surfactant; d.) from about 0.1% to about 2.2%, byweight, polysaccharide; and e.) a solvent; said edible adhesive having acohesiveness from about 300 g/s to about 650 g/s and a viscosity of notmore than about 650 cps.
 16. The edible adhesive of claim 15 comprising;a.) from about 21% to about 50%, by weight, modified starch; b.) fromabout 36% to about 58%, by weight, maltodextrin; c.) from about 1% toabout 4.5%, by weight, surfactant; d.) from about 0.2% to about 1.6%, byweight, polysaccharide; and e.) a solvent; said edible adhesive having acohesiveness from about 350 g/s to about 500 g/s and a viscosity of notmore than about 550 cps.
 17. The edible adhesive of claim 1 wherein; a.)said modified starch is a high amylopectin containing cold-water solublemodified starch; b.) said maltodextrin has a dextrose equivalence offrom about 4 to about 20; c.) said surfactant is an ionic surfactant;and d.) said polysaccharide is selected from the group consisting ofcarboxymethyl cellulose, methyl cellulose, ethyl cellulose, guar gum,locust bean gum, xanthan gum, carrageenans, gellan, konjac flour, sodiumalginates, pectin, gum and mixtures thereof.
 18. The edible adhesive ofclaim 17 comprising; a.) from about 18% to about 59%, by weight,modified starch; b.) from about 27% to about 65%, by weight,maltodextrin; c.) from about 0.2% to about 5.3%, by weight, surfactant;d.) from about 0.1% to about 2.2%, by weight, polysaccharide; and e.) asolvent; said edible adhesive having a cohesiveness from about 300 g/sto about 650 g/s and a viscosity of not more than about 650 cps.
 19. Theedible adhesive of claim 18 comprising; a.) from about 21% to about 50%,by weight, modified starch; b.) from about 36% to about 58%, by weight,maltodextrin; c.) from about 1% to about 4.5%, by weight, surfactant;d.) from about 0.2% to about 1.6%, by weight, polysaccharide; and e.) asolvent; said edible adhesive having a cohesiveness from about 350 g/sto about 500 g/s and a viscosity of not more than about 550 cps.
 20. Afood, having a coating comprising the edible adhesive of claim 1 and aparticulate, said coating accounting for, when initially applied to saidfood, up to 5% of the weight of the coated food.
 21. The coated food ofclaim 21, said coating accounting for up to 3% of the weight of thecoated food.
 22. The coated food of claim 22, said coating accountingfor up to 1.5% of the weight of the coated food.
 23. An adhesivecomponent mix for preparing an edible adhesive comprising; a.) fromabout 18% to about 71%, by weight, modified starch; b.) from about 27%to about 80%, by weight, maltodextrin; c.) from about 0.01% to about 7%,by weight, surfactant; and d.) from about 0.02% to about 2.5%, byweight, polysaccharide.